How to cook braised bream delicious, how to cook braised bream delicious

The braised bream preparation is as follows:1. Ingredients: 1 Wuchang fish. Seasoning: 4 grams of salt, 4 grams of soy sauce, 5 grams of vinegar, 3 grams of ginger, 6 grams of cooking wine, 5 grams of shallots, appropriate amount of vegetable oil.

2. Wash the fish and remove the black inner membrane in the fish, and use a knife to scratch the back of the fish a few times.

3. Use a kitchen towel to absorb the water on the fish.

4. Sprinkle some salt on the surface of the fish.

5. Heat the pot, add an appropriate amount of oil, add shredded ginger and fry it.

6. Put the fish in a pan and fry until golden brown.

7. Turn over again and fry the other side until golden brown.

8. Add an appropriate amount of cooking wine, soy sauce and a small amount of vinegar, then add an appropriate amount of water to cover the fish, turn to low heat after boiling, and cook for a quarter of an hour.

9. Add salt and other seasonings, turn over and cook for another five minutes, then reduce the juice on high heat.

Method. Food ingredients.

A bream, a little bean paste, a little red pepper, and a little common seasoning.

How to make it: 1. A piece of eight-tael bream, necessary ginger, green onion, garlic.

2. Pay attention to cleaning the abdominal cavity of the fish, the water body is polluted to varying degrees, so there is a black membrane in the abdominal cavity of the fish!

3. Mow the two sides of the fish with flower knives - this can be easy to taste.

4. Because the fish is small, there is no need to do a cross flower, and 3 knives on the oblique slice can be used - note that it is cut into the meat diagonally, not straight!

5. Evenly spread some salt on both sides of the fish, and even make a little in the abdominal cavity to make a little early flavor! I don't really like the flour and think it ruins the texture of the skin!

6. Put the prepared fish on a plate, serve with shredded ginger, flattened garlic, shredded dried chili, and then add some green onions! A few colors look good!

7. After the oil is boiled and the blue smoke is emitted, the ingredients are stirred and fragrant, the fire should not be too big, the main thing is to fry the fragrance.

8. When the onion and garlic turn yellow, you can take out the ingredients and set aside, and pay special attention to the red pepper not to be fried black, it will not look good.

9. Use the remaining oil to fry the fish! The oil temperature is 6 minutes.

10. It's okay to be slightly yellow on both sides, or you can fry it a little! Be careful when turning the fish, and smash the pot if it breaks.

11. Then you can put a small bowl of water (there is no soup stock at home) and start cooking - there is a lot of fire and oil in the restaurant, and people even cook it with oil, so the family will use its own methods! After the water is boiled, add the most important rice wine + soy sauce, which is a step to remove the fishy seasoning and dyeing!

12. Put in the previous ingredients and cook together, put a little salt in the soup, and consider the amount, because the soy sauce is also salty, and the sauce must be added later, including the fish itself and the flavor! Keep pouring the juice over the fish to ensure that it is evenly heated!

13. Add a big spoonful of bean paste, this is something I like very much My hometown basically uses homemade red pepper paste!

14. After burning for a short time, the fish will be cooked, and it will be easy to destroy the appearance after a long time!

15. Put the fish on a plate and sprinkle with green onion leaves - do you think this is done?

16. There is still some soup in the pot! The essence is there! Add a little sugar and vinegar, MSG, adjust the water starch at the bottom of a bowl, put it in the pot, bring to a boil over high heat, stir it quickly, and get out of the pot when it is a little sticky!

17. The final process - pour the soup! The amount of juice is controlled by yourself, less is too dry, more is tasteless!

Braised bream.

Bream is warm and sweet, not only delicious, but also extremely nutritious. It has the effects of replenishing deficiency, benefiting the spleen, nourishing blood, dispelling wind and strengthening the stomach; It can prevent diseases such as anemia, hypoglycemia, high blood pressure, and arteriosclerosis. It can be eaten by ordinary people, and it is more suitable for people with anemia, weakness and malnutrition.

Bream is rich in high-quality protein, unsaturated fatty acids, vitamin D, calcium, phosphorus and other substances, and has high nutritional value. In addition, bream also contains a lot of phosphorus and niacin, which can play a role in tonifying the brain and softening blood vessels. It is recorded in the "Compendium of Materia Medica":

Bream, delicious as cattle and sheep, can adjust the spleen and stomach to replenish the five organs.

Ingredients: bream, green onion, ginger, garlic, chili, salt, light soy sauce, cooking wine, sugar, chicken essence, edible oil.

Steps: Step 1: Clean the bream and drain the water. Slice ginger and garlic.

Step 2: Put a little dry starch in a small dish, add salt, cooking wine, and light soy sauce and mix well to make starch juice.

Step 3: Touch the starch juice on both sides of the fish.

Step 4: Make a few diagonal cuts on the fish to make it more flavorful.

Step 5: Heat oil in a non-stick frying pan, add the processed fish, and fry on both sides.

Step 6: Add ginger and garlic slices and chili peppers and stir-fry until fragrant.

Step 7: Add salt, cooking wine, light soy sauce and simmer over low heat for one minute.

Step 8: Put in hot water, sugar, green onion knots, and water to half the height of the fish.

Step 9: Cook over medium-low heat, halfway back, finally remove the green onion knots, put the chopped green onions, add the chicken essence, and remove from the pot.

Pork is so expensive, let's eat fish braised big bream.

Ingredient breakdown. Ingredients.

Eel to taste. Accessories.

Ginger to taste. Green onions to taste.

Pepper to taste. Ingredient.

Cooking wine to taste. Pepper to taste.

Salt to taste. Appropriate amount of chicken bouillon.

Slightly spicy taste. Stir-fry process.

Twenty minutes takes time.

Normal difficulty. The steps of how to prepare braised eel.

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Slice the eel and marinate it slightly with a small amount of salt.

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Remove the oil from the pan and add the marinated fish fillets.

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Fry the fillets over high heat until golden brown.

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Add cooking wine, light soy sauce, shredded ginger, green onion, chili pepper and an appropriate amount of water and simmer for a while.

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Add chicken essence and pepper to taste before cooking.

Star anise, fennel, shallots, ginger, garlic, chili peppers, salt, monosodium glutamate, chicken essence to taste, stir-fry in soy sauce, add some water, then boil, fry the fish, and pour the juice on top.

First sprinkle a small amount of salt on the fish pieces, then pour corn starch, let the fish pieces evenly coat both sides with a layer of corn starch, heat the oil, put in the fish pieces, fry them on both sides, add ginger and garlic, add salt, cooking wine, light soy sauce, sugar, dried chili peppers, add water, simmer on high heat for 5 minutes after boiling, add vinegar, add green and red pepper shreds, and simmer over low heat for 2 minutes.

1.Green onions, ginger, garlic, and chili peppers are all prepared, but we don't eat ginger at home, so we don't have them.

2.There is bean paste to make fish, and the taste is relatively strong.

Wash the eel and set aside.

4.Heat the oil and add the green onion, ginger, garlic, chili pepper and bean paste.

5.Stir-fry the ingredients to make the fragrance, put in the fish, and pour hot water into the fish maw. Cover the pot and cover on high heat for 10 minutes.

6.Serve.

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Heat the pan, add an appropriate amount of peanut oil, put the fish in the pan and fry slowly over low heat, and sprinkle a little salt on the fish.

2 Fry the fish while getting the ingredients ready: pat the garlic open, slice the ginger, cut the chili, green onion and coriander into sections Fry the fish until golden brown on both sides and serve.

3 Use the remaining oil in the pot to sauté the ginger, shallots, garlic and green onion white Add the chili pepper, add salt, and stir-fry until fragrant.

4 Add a bowl of water and bring to a boil. Put the fried fish in boiling water, add cooking wine, cover with soy sauce and simmer for 2 minutes.

5 Collect the juice. Add the green onion leaves and coriander to remove from the pan.

Wash and wipe the pot dry, burn the dry pan on high heat until it smokes, change to a simmer, pour in the oil, warm the oil and add the garlic granules and fry slightly.

Put the eel in the pot, adjust the heat and fry it quickly until it is 3 mature (the fish body is slightly yellow on both sides), add soy sauce, aged vinegar, rice wine, white sugar and salt, add a cup of hot water after boiling, gently push the fish body with a spatula, and cover the pot.

Simmer for 5 minutes, remove the lid to reduce the thick broth, sprinkle in the carrot slices and chives, and cook for a while to get out of the pot.

Slice the eel and marinate it slightly with a small amount of salt. Please click Enter a description.

Remove the oil from the pan and add the marinated fish fillets. Please click Enter a description.

Fry the fillets over high heat until golden brown. Please click Enter a description.

Add the ingredients.

Materials:

1 bream, a little oil, cooking wine, dark soy sauce, light soy sauce, ginger, garlic, chili, rock sugar, vinegar, chopped green onion, coriander.

Method.

1. The fresh bream bought in the vegetable market is generally a little more than a catty, and let the boss handle it cleanly;

2. Go home and wash it further to clean the fish scales and internal organs, because the owner of the fish stall is rough;

3. Heat a pan and add a little oil.

4. Put in the bream on both sides and fry it slightly, and slide down the pan when the fish is put down, so that the oil will not splash out, and the fish will not be tender after a while;

5. Add ginger, garlic and cooking wine;

6. One shovel of light soy sauce and one shovel of dark soy sauce;

7. Add water, if you don't have fish, the water must be a little more;

8. Add rock sugar, about seven or eight pieces;

9. Two small dried chili peppers, slightly spicy;

10. Boil slowly, while being careful not to touch the bottom;

11. Collect the juice and add vinegar;

12. Sprinkle with chopped green onion and chopped coriander;

13. Out of the pot, I like the taste of cumin, I will sprinkle a little before the pot, it is very fragrant.

Tips

Because it was taken with a mobile phone, it didn't look very good, and before I had time to shoot, hehe, a piece had already been eaten, the first time I sent a recipe, please advise!

First clean up the bream and marinate it in green onion and ginger cooking wine for half an hour, then put it in a pot and fry it until it is slightly yellow on both sides, and finally put in five spoons of light soy sauce, two spoons of dark soy sauce, two spoons of sugar, and a spoonful of cooking wine mixed with water.

Remove the scales, guts, gills of the bream, and wash them. Draw a flower knife on both sides of the fish. Cut the green onions into sections, chop the shallots, and slice the ginger for later use.

Pour oil into the pan and heat the bream. After the bottom surface is browned, turn over and fry the other side. After frying on both sides, pour in cooking wine to remove the smell.

Drizzle in soy sauce and light soy sauce to color. Pour in water, add salt and sugar. Add ginger slices, green onions and millet pepper and cook over medium-low heat for 6 minutes.

Pick out the green onions, millet spicy, and ginger slices. Reduce the juice over high heat and pour in vinegar to enhance the flavor. Remove from the pan and sprinkle with chopped shallots.

How to make braised plaice delicious is as follows:Step 1: Wash the body of the plaice bought in the supermarket and cut it into sections.

Step 2: Add salt, wipe well with your hands and marinate for about 15 minutes.

Step 3: Dip the marinated fish in a thin layer of starch on both sides.

Step 4: Put it in a frying pan where the oil has been heated.

Step 5: Fry golden brown on both sides, be careful when turning over, the fish is easy to break.

Step 6: Cut the green onion, ginger and garlic.

Step 7: Add vinegar and sugar and a bowl of water.

Step 8: Stir-fry the green onions, ginger and garlic in hot oil until fragrant, pour in sweet and sour water and bring to a boil, then put the fried fish in.

Step 9: Add an appropriate amount of soy sauce to add some color.

Step 10: Collect the soup and serve it on a plate.

Preparation of braised flounder.

Ingredients: flounder, garlic, green onions, ginger, star anise, three spoons of soy sauce, two spoons of vinegar, one spoon of sugar, two spoons of noodle sauce, about one spoonful of salt, appropriate amount of flour, appropriate amount of liquor.

Steps: 1. We first remove the scales of the fish, then remove the intestines and gills, and then cut them into about 3 inch wide sections, then wash them, drain the water, and let the flounder be dipped in dry flour and set aside.

2. Peel the garlic, cut each clove in half, cut the green onion into sections, and cut the ginger into slices. Put the vinegar, noodle sauce and soy sauce in a bowl and stir well, then put the rest of the ingredients in a bowl and set aside.

3. Heat the pot, add the blending oil, then put the fish into the pan and fry it until golden brown, and turn it over and fry it during the frying process.

4. After it is good, pour out the remaining oil and leave an appropriate amount of bottom oil, quickly pour all the fried fish into the pot, pour the seasoning into the pot, cover the pot and simmer for a while, then add a little water to the pot, and then pour about 25 grams of liquor.

5. Simmer until there is a little juice and then remove from the pot.

Efficacy: Dish fish is rich in protein and calcium, children can eat it can be a good way to promote the growth and development of bones, for some patients to eat, it can promote the healing of wounds, and the fish meat is also relatively delicate, it is also very easy to digest, and often eat some plaice for the prevention of diabetes and cataract is a good effect, for the prevention of many diseases also has a certain effect, and plaice is a food suitable for all ages. The method of braised is common, we can start very well, and it is also a very appetizing way to eat.